Rasmalai

Rasmalai

HAPPY DUSSEHRA

Ras Malai is a famous milk-based dessert of India.This dessert is rich in its texture, flavor & can be made easily by everyone at home. It is mainly served as a dessert after main meals
in Indian weddings, festival & other special occasions.

Ras Malai is dumplings made from cottage cheese soaked in sweetened, thickened milk delicately flavored with cardamom, safffron & garnished with slivers of dried fruits.

It is an irresistible sweet.The spongy & mildly sweet paneer balls dunked in the richness of milk, creaminess of nuts & mingled flavours of cardamom & saffron. I doubt if anyone would not like this divine dessert.

Ingredients:

For paneer balls:

1 liter milk

2-3 tsp lemon juice

4 cups water
1 cup sugar

For milk:

1 liter milk

1/2 cup sugar

1 tsp cardamom powder

1 tbsp pistachios, almonds, cashew nut chopped

15-20 strands of saffron soaked in milk

Method:

For paneer balls:

1. Mix 4 cup water,1 cup of sugar in a pan & boil till all sugar is dissolved. Turn off fire & keep
    syrup aside.

2. Heat 1 liter milk in a pan, once milk comes to a rolling boil, slowly add lemon juice.

3. When milk curdles (paneer), switch off stove & strain paneer in a cloth.

4. Pour a little cold water over paneer & hang cheese cloth on tap for approx 30 mins to
    remove all of liquid.

5. Remove paneer from cheese cloth & run it through a food processor to smooth it out or
    knead  paneer in a plate by hand till very smooth. 

6. Divide paneer into 12 equal portions & roll portions in your hands until a smooth ball is
    formed. Press ball until it flattens out.

7. Reheat syrup to boiling, then simmer & gently drop in paneer balls. Cook for 10 minutes.

For milk:

1. In another pan boil 1 litre of full cream milk with 1/2 cup of sugar, till reduced to 75%. 

2. Turn off fire, add cardamom powder, saffron & mix well.

3. Add syrup soaked paneer balls (after draining) to milk & chill for a few hours.


4. Garnish with sliced almonds , pistachios & cashew nut.

5. Serve chilled.


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Coriander Chutney

Coriander Chutney

(Cilantro/Dhaniy)

Chutney, one of important elements to Indian cooking. Coriander chutney is the most popular among all the chutnies. It is simply a staple condiment for a lot of Indian food. It also makes a great sandwich spread & is a key component of a variety of Indian street food.

Coriander chutney is also known as Cilantro chutney or Dhaniya Chutney. This is a dipping sauce for vadas, pakoras or samosas & also used in chaat items.

This is an extremely refreshing chutney made with coriander, green chili as main ingredients.
 Its very aromatic & fresh tasting with lemon adding a citrusy tang to it. 

Ingredients:

1 big bunch coriander leaves (cilantro)
5-6 green chopped chilies
1  tomato
1 tsp lemon juice
1/2 inch ginger
1 tsp cumin seeds
Salt to taste

Method:

1. Wash coriander leaves, green chili, tomato & ginger well.

2. Blend green chilies, tomato, cumin seeds, salt & ginger into a paste.

3. Add coriander leaves & blend.

4. If needed, add  water. The water will help in blending.

5. Blend well & add lemon juice to taste.

6. Turn chutney into a bowl, mix well & serve.


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Peanut Burfi

Peanut Burfi

Peanut Burfi is a popular & traditional Indian sweet, which is prepared during festivals. Making peanut burfi is as simple as eating peanuts. You can cook it without ghee.

Peanut burfi is a delightful sweet known for their outstanding taste. 

Peanuts are rich in energy, have good nutrient profile such as dietary fiber, vitamins & minerals, packed with numerous health promoting nutrients that are essential for optimum health.Peanuts have almost all the qualities that true nuts like almonds have.

So lets prepare the very quick & easy soft peanut burfi with a nice taste, serve your guests & make them happy.

Ingredients:

1 cup peanuts

1/2 cup khoya

1 cup sugar

3/4 cup water

1/2 tsp cardamom powder

Method:

1.  Roast peanuts in a pan till light brown in color.

2. Let them get cold. Remove skins by rubbing between palms.

3. Powder peanuts in mixer. Powder can be coarse to fine.

4. Add water & sugar in a pan make syrup of one string consistency.

5. In big bowl add  powdered peanuts, khoya, cardamom powder &
    mix well.

6. Add this peanut, khoya mixture to syrup,mix well & make sure that
    there are no lumps. 

7. Pour mixture into a greased plate & spread it evenly. 

8. Allow it to cool & when it has set, cut burfi into desired shape. 

9. Peanut burfi is ready to serve.

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Cake & Ice cream

Cake:

* Chocolate Cake                                        * Black Forest Cake

* Pineapple Cake                                        * Strawberry Cake

* Egg Less Vanilla Cake                             * Egg Less Vanilla cup Cake

* Santa Cup Cake                                       * Cinnamon Pancake  

* Strawberry Swiss Roll

Ice Cream:

* Mango Ice Cream                                     * Vanilla Ice Cream

Pickle & Chutney

Chutney:

  

Coriander Chutney

Onion tomato
Chutney

Pickle:

Lemon Pickle

Mango Pickle

Green Chili Pickle

Sabudana Khichdi

Sabudana Khichdi

(Sago)

Sabudana Khichdi, a very popular dish specially made during fasting days like Navratri, Shravan, Mahashivratri, janmashtami or Ekadashi.It is usually prepared in western parts of India especially in Gujarat & Maharashtra.

This dish is made of sabudana (sago).Sabudana cooked with potatoes & crushed peanuts, make the dish delicious. It is very simple to make & good in taste, it is widely used as breakfast, snacks & available as street food also.

Sabudana khichdi has a high energy content, so helpful during fasting. The chewy Sago coated with nutty peanut powder, the slight sweet-spicy combo  from sugar & green chillies, a light tanginess from the lemon & abundant of freshness of coriander leaves makes for a satisfying meal.

Ingredients:

1 cup sabudana (sago)

1/2 cup  peanuts

2 potatoes boiled, peeled & chopped

2 green chilies chopped

2 tbsp coriander leaves chopped

3/4 tbsp ghee

1/2 tsp cumin seeds
1 tsp lemon juice
1 tsp sugar

Salt to taste

Method:

1. Wash sabudana 4-5 times, then soak in 3/4 cup of water for 4-5 hours
     or till it  become soft & fluffy.

2. Roast peanuts on a hot griddle, peel off the skin & then grind coarsely. 

3. Heat ghee in a pan, add cumin seeds, when cumin seeds crackle, add
    chopped green chilies. Stir for few seconds.

4. Add sago, salt & stir well. cook on medium flame for 4- 5 minutes or
    until transparent & soft.
    
5. Now add cubed potatoes, sugar & stir for 1-2 mins.

6. Add crushed peanuts, chopped coriander leaves & mix well.

7. Lastly add lemon juice & toss well. Garnish with chopped coriander
    leaves.

8. Serve hot with yogurt or coriander chutney.

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Salad

Fruit Salad

Dal & Rice

Dal (Pulses):

* Dal Fry                      * Dal Makhani               * Dal Pancharatan

* Mix Dal                     * Dal Tadka                   * Dry Urd Dal

* Chana Dal Palak    * Gobhi With Chana Dal

Rice:

* Shahi Veg Pulao           * Chinese Fried Rice          * 5 Spice Mushroom Rice   

* Sweet Saffron Rice

Falahari

Falahari Namkin:

* Rajgira Puri                      * Sabudana Vada                     * Sabudana Khichdi

* Singhara Paratha             * Falahari Khandavi                   * Sabudana Thali Peth

* Singhara Atta Pakoda      * Fasting Aloo Tikki                   * Falahari Idli   

* Sweet Potato Tikki            * Falahari Aloo Vada

Falahari Dessert:

* Aloo Halwa               * Lauki Halwa                * Sabudana Kheer

* Mawa Modak           * Lauki  Barfi                  * Peanut Laddu

* Kaju Kheer               * Carrot Halwa              * Peanut Burfi

* Aamra Khand           * Kesar Peda                * Coconut Burfi

* Pista Burfi                 * Kaju Katli                    * Coconut Laddu

* Badam Doodh           * Dry Fruit Kheer           * Shrikhand

* Kalakand                  * Badam Burfi               * Vrat Ka Dahi Vada 

* Khoya Burfi

Other Falahari Recipes:

* Aloo Raita          * Cucumber Raita          * Mix Fruit Raita

* Tomato Raita     * Kesar Lassi                 * Malai Peda Lassi

* Mango Lassi      * Sweet Lassi                * Apple milkshake

* Orange Juice     * Aam Panna                 * Watermelon Juice

* Mango Juice      * Apple Juice                 * Pineapple Juice

* Strawberry Shake    * Fruit Salad            * Pineapple Raita

Roti Naan Kulcha

Roti:

* Missi Roti              * Rumali Roti          * Jowar Ki Roti          * Sweet Potato Roti

* Rice Roti               * Tandori Roti         * Bajra Ki Roti           * Besan Ki Masala Roti

* Ajwayani Roti        * Bajara Aloo Roti   * Bajre & Kela Roti
  
* Makki Ki Roti        * Methi Jowar Roti   * Methi Wali Makki Ki Roti

Naan:

* Plain Naan          * Garlic Naan          * Aloo Naan         * Butter Naan

* Onion Naan        * Paneer Naan        

Kulcha :

* Plain Kulcha            * Tandoori Pyaz  Kulcha          * Aloo Mutter Kulcha

* Garlic Kulcha          * Aloo Anardana Kulcha           * Stuffed Masala Kulcha

* Onion Kulcha          * Amritsari Aloo Kulcha